Adam Travis, left, and Bryan Clutz write about how some beers are better with age.

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Bryan Clutz and Adam Travis

Most beers, regardless of who makes them, are intended to be consumed as soon as possible after they are ready. There are, however, some that age well, just like a fine wine or spirit.

Darker, maltier varieties tend to be the best candidates for aging. Check the label for tags such as barrel-aged, bottle-conditioned, vertical, reserve/special release or brettanomyces.

Bottle-conditioned brews contain live and active yeast cultures, which allow the fermentation process to continue after bottling. Brettanomyces are a specific strain of Belgian yeast. When beers such as lambics and sour ...